Coconut and Chile Breadcrumbs Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Sauce Recipes

Photo by: Photo: Randy Mayor; Styling: Lindsey Lower

Coconut and Chile Breadcrumbs

Combine toasted coconut and ground Korean chile for a quick, flavor booster to pasta. Coconut and Chile Breadcrumbs make plain pasta delicious.

Cooking Light MARCH 2013

Yield: Serves 8 (serving size: about 4 teaspoons)

Ingredients

1 tablespoon canola oil
2 ounces torn baguette
1/4 cup toasted flaked unsweetened coconut

2 teaspoons ground Korean chile (gochugaru) or ancho chile powder
1/8 teaspoon salt

Preparation

Heat canola oil in a skillet over medium-high heat. Pulse torn baguette in a food processor for coarse crumbs. Add the breadcrumbs, and sauté for 2 minutes. Stir in coconut, ground Korean chile, and salt.

Nutritional Information

Amount per serving

Calories: 53
Fat: 3.5g
Saturated fat: 1.6g
Sodium: 67mg

Search for Recipes by Nutrition Data

Go to full version of

Coconut and Chile Breadcrumbs recipe